25-Min Creamy Tarragon Chicken & Roasted Veg
Pan-seared chicken thighs in a silky tarragon cream sauce, plated with grilled carrots, roasted potatoes, broccoli, cauliflower, and shallots. Restaurant-fancy but weeknight-doable.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp fresh tarragon, chopped
- ¾ cup heavy cream
- ½ cup dry white wine or chicken broth
- 1 tbsp Dijon mustard
- 4 whole shallots, halved lengthwise
- 3 cups baby potatoes, carrots, broccoli florets, and cauliflower florets, mixed
- 1 tbsp lemon juice
Instructions
- 1
Pat chicken dry, season with salt and pepper. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming.
- 2
Sear chicken 4 minutes per side without moving, until golden. Transfer to a plate.
- 3
Add shallots to the same skillet, sear 2 minutes per side. Push to the side, add vegetables and 3 tbsp water, cover for 5 minutes until vegetables soften.
- 4
Return chicken to skillet. Pour wine into the pan, scrape any browned bits, and simmer uncovered for 2 minutes.
- 5
Stir in cream, mustard, tarragon, and lemon juice. Simmer 3 minutes until sauce thickens slightly and chicken reaches 165°F internal temp.
- 6
Taste and adjust with salt and pepper. Plate chicken and vegetables, spoon sauce over the top. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- instant-read thermometer
- wooden spoon
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